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SF Baking Institute - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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SF Baking Institute

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  • SF Baking Institute

    I bought a new linen lined banneton, an oval coiled banneton and a new lame with razor blades from the San Francisco Baking Institute and everything arrived promptly today. If you are looking for bread supplies, they do a good job.

    Baking Supplies|Baking Baskets and Supplies|Basket|Wicker Baskets |Plastic Baskets|Linen Liners|Proofing Boards|Wood Peel

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: SF Baking Institute

    I've bought from them in the past, and used their products. They are the best. A great organization to support!

    Comment


    • #3
      Re: SF Baking Institute

      I have used TMB Baking , but I think they are acutally the same place...they have the same address. Reasonable prices and great equipment. I bought my SP-5 Mixer there as well as some linen and bannetons...
      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: SF Baking Institute

        They are the same.

        Comment


        • #5
          Re: SF Baking Institute

          I have used their wicker baskets for about three years and they are wonderful! They give the loaf a disctinctive look and are durable and should last years. The lame works well also - better than others I have tried. I have some linen lined baskets from them as well but I don't use them often.

          They sell both round and elongated wicker baskets. I use both but personally prefer the round for most purposes. I tend to use the elongated, oval ones for breads with nuts, olives, etc.

          Good folks and well worth supporting IMO.

          Comment


          • #6
            Re: SF Baking Institute

            So, related to SFBI... I just had a birthday and asked my wife to get me the new Michel Suas book.

            What an excellent resource: science, technology, technique, and recipes of bread, pastry, cake, cookies, sugarcraft, plated-dessert, and chocolate. A huge tome that I've just begun to appreciate... only because I've only just had the opportunity to flip pages rather than read. At sixty-dollars it ain't cheap, but it appear to be the equivelent of a textbook for an entire masters degree, if not PhD, in baking.

            Just thought you'd be interested!

            Comment


            • #7
              Re: SF Baking Institute

              I checked that out from the library. It was not particularly useful to check out from the library because there is so much info in it, I did not have time to absorb any of it!!
              May have to make it part of my permanent collection.
              Amazon.com: Advanced Bread and Pastry: Michel Suas: Books
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

              Comment


              • #8
                Re: SF Baking Institute

                The more I look at this book, the more I realize I can now thin out my 100+ volume collection of cookbooks!

                Comment


                • #9
                  Re: SF Baking Institute

                  I'm falling behind. I still refer to Hamelman at least 3-4 times a week, I have only skimmed the new Reinhart whole grains book (yes, I am probably messing up a whole grain loaf with flax seeds as I write this), and now I can see that I need Suas. Help!

                  Plus, my birthday has passed. Maybe I can ask for it for Father's Day.

                  Does anyone make a good croissant at home?

                  James
                  Pizza Ovens
                  Outdoor Fireplaces

                  Comment


                  • #10
                    Re: SF Baking Institute

                    Originally posted by james View Post
                    Does anyone make a good croissant at home?

                    James
                    We do quite well, I think! What do you need to know?
                    Dutch
                    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                    Comment


                    • #11
                      Re: SF Baking Institute

                      Mine always taste too much like dinner rolls. I can't get the texture right -- all those flaky layers.
                      James
                      Pizza Ovens
                      Outdoor Fireplaces

                      Comment


                      • #12
                        Re: SF Baking Institute

                        Mille-feuille or a "thousand leaves" as the French would say...first time I tried it was the same result...my wife however hit the nail right on the head when she made them....you have to keep it very cold and not work it for very long on the table...
                        Best
                        Dutch
                        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

                        Comment

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